Mediterranean Baked Mini Frittata

I was in the mood for something healthy and light for lunch recently.  After looking through the refrigerator I decided to make a Mediterranean baked frittata with fresh oregano, kalamata olives, feta cheese, red onion, spinach, and tomatoes.  It was super quick and easy to put together and it tasted really good!  I loved the combination of salty feta with the tangy olives and sweet tomatoes.  It was healthy and extra flavorful.  I think this may just be my new favorite frittata flavor.

Preheat the oven to 350 degrees.  Coat a mini baking dish with cooking spray.

Mix the eggs with the milk until well combined then season with sea salt and freshly cracked pepper, to taste.  Place a sprinkling of oregano, feta cheese, kalamata olives, red onion, spinach, and tomatoes into the mini baking dish;  add the egg mixture then top with the remaining ingredients.

Place into the oven and bake for 25-30 minutes, or until a tester inserted into the center comes out clean.  Remove from the oven and serve immediately.  Enjoy.

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Mediterranean Baked Mini Frittata

Yield: 1

Prep Time: 5 min.

Cook Time: 25-30 min.

Total Time: 30-35 min.

Ingredients:

2 eggs
2 tsp milk
Sea salt and freshly cracked pepper, to taste
3-4 oregano leaves, chopped
2 tsp feta cheese
5 kalamata olives, sliced
3 grape tomatoes, sliced
2 tsp red onion, finely diced
2-3 baby spinach leaves, torn

Directions:

Preheat the oven to 350 degrees. Coat a mini baking dish with cooking spray.

Mix the eggs with the milk until well combined then season with sea salt and freshly cracked pepper, to taste. Place a sprinkling of oregano, feta cheese, kalamata olives, red onion, spinach, and tomatoes into the mini baking dish; add the egg mixture then top with the remaining ingredients.

Place into the oven and bake for 25-30 minutes, or until a tester inserted into the center comes out clean. Remove from the oven and serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net